On the Craft Trail with Rye River and Whiplash, a retro IPA and a rice lager

On the Craft Trail with Rye River and Whiplash, a retro IPA and a rice lager.

Rye River Retro IPA, 5.6% ABV, 500 ml bottle Supervalu Mayfield

Hops shine through the malty aromatics of this throwback IPA

Rye River introduces Retro as a traditional-style IPA. It’s superbly balanced with a caramelised malt and floral hop character, and a rounded mouthfeel. Within its amber-coloured body, Cascade and Columbus hops shine through the malty aromatics of this throwback IPA. Very Highly Recommended.

The Kildare-based brewery, founded in 2013, makes exclusive beer for some of Ireland’s biggest retailers, including Lidl, Tesco and Dunnes. They also produce for a huge range of off-licences, and the likes of Coastal IPA and Upstream Pale are very popular and found on tap in many pubs. Rye River are a busy brewery and has no plans to stop growing!

Not too busy though to consider a more sustainable approach: “We know we have a big part to play, and it is our responsibility as one of the largest independent breweries in Ireland to build a more sustainable future… This is why we have invested in using only 100% wind-generated energy at our brewery from Beale Wind Farm in Kerry.”

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Whiplash (with Chimac) Rise Crispy Rice Lager, 4.5% ABV, 

440 ml can Bradleys

an exclusive, limited edition rice lager, a collaboration of Chimac and Whiplash 

It is pale gold in colour with a fluffy white head and is obviously highly carbonated. Aromas are delicate, subtly floral. There’s a good balance between the slight malt sweetness and the soft bitterness of the hops. It is light and crisp in the mouth, more delicate and smoother than your craft pils, but way more interesting than your mainstream lager. The finish is dry and refreshing.  Highly Recommended.

They say: “This is a thirst-quenching rice lager,  crisp and more-ish, designed with our friends at Chimac to complement their delicious Korean Fried chicken perfectly.  The addition of Saphir lends a light tangerine bite and Perle hops in the Whirlpool, and the clean, fluffy finish makes it perfect for pints.”

Nothing but compliments from Chimac, who explains how the beer came about: “When we took a trip to Korea in 2016, we fell in love with the cultural phenomenon which is chimaek - the most delicious fried chicken you could ever imagine, served with crisp, refreshing ice-cold beer.

When we opened Chimac in Dublin’s Aungier Street in 2019, putting together a top-notch beer menu featuring the best Irish independently owned breweries was a no-brainer. We love our selection, but have always struggled to replicate the clean, crisp golden nectar we enjoyed in Korea.”

“Whiplash Beer has knocked it out of the park with RISE - stunning 440ml cans of the best rice lager we could have imagined, brewed expertly in Ballyfermot.”

Geek Bits

EBC: 6
IBU: 30
ABV: 4.5%

HOPS: SAPHIR, PERLE

Azure, Cobh’s new waterfront bistro. White and blue, and very good too!

Azure, Cobh’s new waterfront bistro. 

White and blue, and very good too!

Azure Harbour Bistro is the newly opened waterfront restaurant in Cobh. With its charming blue and white exterior, the bistro embodies the aspirations of Chef Tabrez Shaikh, who is also known for his work at the Stew Stores in Douglas and the Marina Market. In Cobh, Chef Shaikh can showcase his extensive experience in a wide range of international cuisines.

Bouillabaisse

The bistro focuses on the finest seasonal local produce, including fresh fish, which will be central to its offerings. However, each dish served at your table will be significantly enhanced by the diverse influences that the chef has encountered over the years. During my lunch visit last week, I found Azure truly living up to its promises.

After a warm welcome, we settled down by a sunny, south-facing window—Spike Island is directly across the water—to study the menu.

Chicken wings

It was not so much a study as I had seen it online and had already made up my mind to order the Bouillabaisse, the renowned rich and spicy fish stew associated with Marseille. There was no disappointment here, as the Azure mix of Prawns, Mussels, Sole, Plaice, Saffron broth, rouille, and sourdough bread was really excellent and brought back memories of a trip some time back to Provence.

Hake

CL was enjoying the flavors of Korea in her chicken wings. The increasingly popular sticky Gochujang sauce, which is sweet and spicy, accompanied the wings, along with pickled red cabbage and a salad.

The website tells us that Tabrez’s gastronomic journey has traversed continents — from the vibrant kitchens of the UAE and the refined culinary circles of the UK, to the rich culinary heritage of India and the evolving food landscape of Ireland.

On the Five Foot Way, I met the
Shanty Man by Ray Lonsdale.
It was donated to Cobh by
Gary and Anne Wilson

It’s no surprise to find the New Orleans Po' Boy sandwich (above) on the menu here. I was eager to try it, especially after my server mentioned it was his favourite. Azure's Shrimp Po' Boy features a generous mix of tempura shrimp, crushed avocado, classic Marie Rose sauce, capers, and is served on not just one, but two bao buns. It was a very satisfying and enjoyable dish, naturally a little milder than my Bouillabaisse.

Although it may not have been as exotic as some of the other dishes, we truly enjoyed our fish dish here: Pan-Fried Hake served with Colcannon, Charred Asparagus, Dill Velouté, Dill Oil, and Blood Orange. CL was quite pleased with her plateful, demonstrating that the chef is capable of preparing Irish cuisine to the same high standard as any other.

The dessert menu that included Paris Brest (Filled Choux Pastry, Pistachio Ice Cream),  Red Rose (Raspberry Mousse, Berry Sorbet, Rose & Saffron Syrup) and the Caramel Dome (Biscotti Caramel Sauce, Salted Caramel Ice Cream) was extremely tempting, but having been fed well, we skipped it. 

The dinner menu looks even more tempting, and you can check out both menus here. 

“Support local” is a key element of the Azure offering and that extends to the whiskey selection that includes spirits from Irish Distillers in Midleton and West Cork Distillery in Skibbereen. You may get Murphy’s Stout on draught and Stonewell Cider, including their superb non-alcoholic edition, both in bottle. 

No Irish wines (yet!), but there are some very impressive bottles in the collection available. You may enjoy the "Il Bucco" Montepulciano or perhaps the Tindal Vineyards Organic Sauvignon Blanc from Marlborough, both by the glass or bottle.

Tip: Before or after your meal, take a wander around the town!

Casement Square, Cobh.

Bakestone i gcroí na cathrach. Perry Street's the new and impressive venue

press release

Bakestone i gcroí na cathrach

Bakestone Launches New Café, Bringing Confidence to the City with 18 New Jobs and Locally Sourced Products

Pictured at the launch were (left/right;) bakers Sarah Patterson and Dave Kinsella, with co-founder of Bakestone, Joe Carey (centre). Top picture (l to r): baker Dave Kinsella; Neil Muscheidt, General Manager at Bakestone; Heather Doody, restaurant manager; Sara Tucci, baker Sarah Patterson; Joe Carey, co-founder of Bakestone, and Suzi Krupa.

Twelve years after first opening its doors in Carrigtwohill, Bakestone, the independent Cork café and pantry brand, has officially opened a new location on Perry Street. This marks its first expansion into Cork city centre, with a new café beside Emmet Place that brings Bakestone’s locally sourced, high-quality food offering into croí na cathrach (the heart of the city).

Founded by husband and wife team Joe and Maura Carey in 2013, Bakestone began with a simple idea, to create a space serving great food made with local ingredients. Starting from humble beginnings in a former car showroom in Carrigtwohill, the original café has grown from 55 seats to 240 and developed a thriving in-house bakery.

The opening of the new café on Perry Street has brought 18 new roles to Bakestone’s growing team, which now stands at 67 in total. The new café features dishes that have become favourites at the original location, all made from scratch each day. The team, led by Head Chef Pat Kiely and front-of-house manager Heather Doody, well known to many on Perry Street, bring years of experience and local knowhow, helping to make the space feel instantly familiar.

With this move, Bakestone is not only strengthening its ties with local suppliers but also creating new jobs in the city and investing in Cork as a vibrant place to live, work and eat. The location carries a meaningful link to the region’s food history, once housing butter firkins for Cork’s Butter Exchange, so the building sits near the end of the old butter roads that connected rural producers in places as far as Listowel, Co Kerry to the city.

“The space on Perry Street felt right the moment we saw it,” said co-founder Joe Carey. “There’s real history in the building, tied to Cork’s Butter Exchange and to our own family’s roots in dairy farming. It felt like a natural next step, like things coming full circle. We’ve dreamed for years of bringing Bakestone into the city, and to now be part of this community means a great deal.”

Maura Carey, co-founder of Bakestone, also added: “We have always admired the independent food scene in Cork city, so to now have a place among so many great local businesses is something we’re really proud of. Our hope is that this café becomes part of the everyday rhythm of the city, a space where people can pause, connect, and enjoy food made with real care.”

Bakestone has always backed Irish producers and cared about serving food that’s real and well made, which is what led to the launch of the Bakestone Pantry in 2017. What started as a small collection of around 20 items has since grown into a range of over 150 Irish-made products, curated expertly by Bakestone general manager Neil Muscheidt. From honey and hot sauce to their own jams, ketchups and cakes, the pantry brings the quality and flavour of the café into people’s homes and reflects Bakestone’s ongoing connection with local food communities.

Not content with sitting idly, Bakestone opened a brand-new scratch bakery in November 2023, right next door to their café in Carrigtwohill which now serves as a hub for everything from all-butter French pastries to occasion cakes and breads, with a highly creative and passionate team led by head baker Dave Kinsella.

In addition to breakfast and brunch, the team has plans for Bakestone on Perry Street that stretch beyond daytime service. With space to host up to 100 guests, the café will double as a venue for community events, live music, launches, and creative collaborations with other local businesses.

Bakestone on Perry Street is now open and serves breakfast, brunch, and lunch seven days a week.

Visit www.bakestone.ie for more information, including full opening hours and menu updates

Nua Asador, where flame maestro Victor coaxes the very best from Tom Durcan’s prime meats. No gas, no electricity!

Nua Asador, where flame maestro Victor coaxes the best from Tom Durcan’s prime meats. No gas, no electricity!

Pichana

Nua Asador is where flame maestro Victor Franca brings out the best in prime meats sourced from local butcher Tom Durcan. One of the most popular stalls in Cork’s bustling Marina Market, Nua Asador operates without gas or electricity.

Victor, a talented Brazilian chef, showcases his culinary skills by cooking with wood and fire. He begins with high-quality meat from his partner Tom Durcan, creating mouthwatering dishes that draw in customers eager to savour the results.

Chicken

So, what does "Nua Asador" mean? "Nua" translates to "new" in Irish and "naked" in Portuguese, reflecting the concept of a kitchen that’s open and free from gas or electric cooking methods. "Asador" refers to a style of cooking over wood coals. At Nua Asador, you enjoy the best of both worlds: Tom’s exceptional meats and Victor’s mastery of fire.

The menu boasts amazing steaks, including the top choice of Rib Eye beef, and the popular Pichana, a Brazilian cut. You can also find East Cork Smoked Pork Belly, West Cork Smoked Chicken Breast, and West Cork Smoked Chicken Wings. Be sure to watch for the specials, such as their award-winning Lamb Choripán, which features juicy lamb sausage, grilled baby potatoes, and chimichurri mayo.

Some of the seats are very comfortable!

Not all about food!

Chimichurri is a standout condiment at Nua Asador, elevating even simple sides like grilled potatoes. Most dishes come with grilled potatoes, sliced sourdough baguette, chargrilled onion, and that delicious chimichurri.

Like the other stalls in the market, Nua Asador has a straightforward ordering process. You queue to place your order and pay, receiving a little buzzer that sounds about ten minutes later, signaling you to pick up your meal at the counter. The market offers a variety of seating options, including chairs, large tables for groups, and even unturned casks for couples. For pleasant days, there are plenty of seats available outside.

The Marina Market is expansive, catering to diverse tastes with over 35 food and drink vendors. You can find options to suit all dietary requirements, including vegan and gluten-free choices.

Additionally, it’s a dog-friendly venue with hydration stations for pets on-site and events like the DogFest held every summer! They also host unique and changing experiences for humans; check their Events Calendar or follow their social media for updates.

Nua Asador is open daily from 12 PM to 8 PM. The market itself operates from 8 AM to 8 PM, Monday to Sunday, although each trader has individual opening times. For more info, visit the market's website.  

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A couple of highly rated Italians, a Barolo and a Verdicchio di Metalica. Each produced by a cooperative

A couple of highly rated Italians, a Barolo and a Verdicchio.

Each produced by a cooperative.

Enzo Bartoli Barolo (DOCG) 2019, 13.5% ABV

€22.50 (reduced from 28.50) at Dunnes Stores

Made by “the most humble man from the hills of Piedmont”. Or maybe not!

Wax seal over cork. Medium garnet with the lightning expected at its age. Aromas are fruity and spicy. A super mix of flavours in the mouth with amazing structure from 38 months of ageing. With its strong tannins and lively acidity, it is superbly balanced. Very Highly Recommended.

Enzo, the most humble man from the hills of Piedmont, who devoted his life to finding and cultivating the perfect soil to produce the finest fruit from the vineyards at the foot of the mountain and handcrafting wines that reflect the majesty of Piedmont, is not a real person! Just the character that represents the region and its wine production.

Nebbiolo, the grape for Barolo and Barbaresco

But there is little else left to the imagination. Nebbiolo, the Barolo grape,  has been cultivated here since the 13th century, and Barolo has flourished since the 19th century….  “After centuries of experience, Barolo wines are as close to perfection as is possible…” according to VINI.

Food Pairing

With its intense tannins and lively acidity, Barolo is a terrific food wine. It is ideal with roasted meats, aged cheese, and white truffles from Alba (if you’re lucky). It is recommended to open two hours before serving at room temperature between 18-20° C. Note that the cork of this rather squat bottle is sealed with a wax coating, easily removed with a blade on your waiter’s friend.

Wine Folly advises seeking dishes with higher fat content and creams or cheeses to counteract the intense tannin. “Dishes like truffle risotto or butternut ravioli are a revelation.” Wine-Searcher.com says it “can handle dishes with richness and fat. Slow-cooked lamb shanks, braised beef cheeks, and aged cheeses such as Parmigiano or gouda will pair well.”

All you have to do now is check out your local Dunnes and keep an eye out for offers!

Belisario “Valbona” Verdicchio di Metalica (DOC) 2022, 12.5% ABV

€16.95 at Bradleys 

This 100% Verdicchio is pale lemon in colour, with a lovely aromatic and clean bouquet of acacia, complemented by a hint of honey. Surprisingly full-bodied, it shows great balance between its crisp green apple character and the richer honey and lemon flavours. The finish is dry and vibrant. Very Highly Recommended.

Cantine Belisario is a 300-hectare cooperative winery in the Matelica DOC, Marche, where the only permitted grape is Verdicchio. The co-op boasts 24 organically farmed vineyards, inland from the Castelli di Jesi DOC, where the climate is more continental. Here, the combination of warm days and cool nights extends the growing season, allowing the grape’s aromatics to develop. As a result, harvest occurs as late as the second half of October. Grapes for their ‘Terre di Valbona’ are planted in vineyards between 350 and 450 metres above sea level.

METROPOLE HOTEL TEAMS UP WITH CORK CYCLE TOUR FOR NEW TWO-NIGHT PACKAGE

press releases #hotelssummer25

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METROPOLE HOTEL TEAMS UP WITH CORK CYCLE TOUR FOR NEW TWO-NIGHT PACKAGE

The Metropole Hotel has confirmed a new partnership with local cycle tour guides, Beyond The Glass Tours, which will offer guests a fun and easy way to explore the city.

Cork Unrushed is a new package launched by the hotel, which is located in the VQ area of Cork City. The package is for two people sharing and includes two nights Bed & Breakfast, a two-course dinner on one evening in The Met Restaurant and a two and a half hour bike tour.

Beyond the Glass Tours is led by local guides who take you through Cork City’s colourful lanes, riverside paths, parks and attractions such as Shandon Bells and St Finn Barre's Cathedral. People will hear stories of Cork’s past and get tips on the best places to eat, drink and visit during their stay.

General Manager of the Metropole Hotel, Louise McNamara said: “Cork City has so much to offer in terms of culture, history and food and what better way to explore these gems than on a bike led by an experienced tour guide. We know our guests love to see the best of Cork and this latest package ensures they see the city in an easy and fun way and can relax afterwards in the comforts of the Metropole Hotel.”

For more information or to book the Cork Unrushed package to to

https://www.themetropolehotel.ie/offer/cork-heritage-2-night-cycle-and-stay/

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CORK INTERNATIONAL HOTEL CERTIFIED AS AN 

OUTSTANDING EMPLOYER 

What a team!!! (pic: Brian Lougheed)

Cork International Hotel has received the highest acknowledgement from Fáilte Ireland’s Employer Excellence Programme.

The hotel has been certified as an Outstanding Employer for 2025 with the tourism body stating that they are honouring the hotel’s “contribution to the tourism industry in Ireland”.

This is the second year in a row that the hotel has received the Gold certificate.

Cork International Hotel has introduced policies to support team members on issues including gender identity, fertility treatment and the menopause. The hotel also holds team appreciation days throughout the year with annual team awards and a long service award to celebrate the hard work and dedication of their team members.

General Manager of Cork International Hotel, Eoghan Murphy, said: “It is a great honour to receive this recognition from Fáilte Ireland for a second year in a row. It is a testament to the hard work and dedication of all our team members, especially those who make every effort to support and encourage teams throughout every department. We know the importance of creating a positive working environment, particularly in the hospitality and tourism sectors as this filters down to the service our customers receive. I would like to thank all our team members as well as Fáilte Ireland for this certification.”

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TWO EXCLUSIVE AFTERNOON TEA EXPERIENCES LAUNCH AT THE COLLEGE GREEN HOTEL DUBLIN, AUTOGRAPH COLLECTION 

v Butler’s Afternoon Tea running from April 18^th-21^st inclusive 

v Sakura Afternoon Tea from 28^th April – May 4^th inclusive 

v  Price: €59 per person

For the first time, Butlers Irish Chocolate collaborates with the neighbouring College Green Hotel Dublin to offer a luxurious Afternoon Tea experience. Head Chef Stephen Maguire will incorporate the iconic Irish chocolate brand into the sweet offerings of their renowned Afternoon Tea, and guests can enjoy the famous Butlers Hot Chocolate alongside a selection of exquisite tea blends traditionally served at the College Green Hotel Dublin's celebrated Afternoon Tea. Each guest will receive a gourmet choc-duo, allowing them to further savour this delightful experience in the comfort of their home.    The Butler’s Afternoon Tea is priced at €59 per person, making it a wonderful indulgence during the Easter break from April 18th to 21st.

To coincide with the arrival of Hanami (花見), Chef Stephen Maguire will launch Dublin’s first Sakura Afternoon Tea. The culinary team will explore themes of cherry flavours and rose and red fruits to celebrate the onset of the Cherry Blossom season. This exciting experience will be available from April 28^{th to} May 4^th, inclusive, at €59 per person.

Just as their famous Afternoon Tea is served on several levels, The Atrium Lounge rises over five floors to the glass canopy of the ceiling. A Dublin institution, Afternoon Tea is the signature experience of The Atrium Lounge, making it the venue of choice for the elegant set, whether sharing a treat with friends or unwinding between business meetings. Available to enjoy throughout the week from 12:00 pm - 5:30 pm. For reservations or more information, please get in touch with +353 1 645 1000 or email theatrium@thecollegegreenhotel.com